Best Ever Blueberry Cobbler

Best Ever Blueberry Cobbler

When you name your blog “Wicked Good Kitchen”, you had better be prepared to back it up with truly wicked good fare or risk being branded a complete and utter fool. (Oh, the pressure. Ha!) Seriously. Believe me when I say that I have been chomping at the bit to share my favorite blueberry cobbler recipe with you. It is truly wicked good. Honest and truly, it is.

“The Problem: Too often, blueberry cobbler means a filling that is sickeningly sweet, overspiced, thick, and gloppy and biscuits are undercooked or overcooked, doughy or dry.”

“The Goal: The biscuit should stand tall with structure, be crisp on the outside and light and buttery on the inside, and complement a lightly thickened, lightly sweetened and spiced filling. Most important, the cobbler has to come together easily.”

Exactly. However, this baker prefers to spice the cobbler topping versus the filling. The purist in me enjoys a nice juicy lemon-blueberry filling with a nutmeg dusted sugar topping or cinnamon-sugar topping. And, my Buttery Biscuit Crumble Topping doesn’t stand tall like a biscuit. But, it does have some fluff to it due to just the right amount of baking powder.

For over 20 years now, I have been making my Best Ever Blueberry Cobbler. (Ack! Has it really been that long?) It is The Big Lug’s favorite berry or stone fruit cobbler I make. Well, it has indeed been that long. And, it has been a family favorite to the point of becoming legendary. It has been a constant in my summer dessert rotation and family and friends always beg me to bring it to barbecues and picnics. The Big Lug and I would even pack up a cooler with plenty of ice and bring our iSi 1-Pint Cream Whipper (nicknamed “Izzy”) prepared and fully charged with sweetened fresh heavy whipping cream so everyone could enjoy the special treat of fresh whipped cream with their cobbler whilst dining in the breezy outdoor summertime air. It is not an understatement to say we were treated like rock stars. Everyone wanted our desserts at these gatherings!

This cobbler is a joy to make. It is so easy, you won’t believe it. Making it is much easier than laboring over homemade berry pies from scratch. No fuss, no muss. You’re in and out of the kitchen in a flash. As you know, this is very important during the summer when we’d rather be at the beach or our favorite park. If you can blend together biscuit dough with a pastry blender, you are “in like Flynn”. Personally, I enjoy using a pastry blender versus a food processor as I enjoy feeling the baking process through my senses.

To keep it real, I must admit there was one time when I under-baked this cobbler (I was in a hurry) and the filling was undercooked and “grainy” due to the sugar not completely dissolving. Of course, this time was the time The Big Lug took it to work to share with his team for a barbecue luncheon. When I asked him if everyone enjoyed it, his reply was, “It was a little ‘gritty kitty’.” (Are there any Ren & Stimpy fans out there? Hubby was referencing “Gritty Kitty Litter” from The Ren & Stimpy Show, a favorite silly cartoon of ours.) My response was, “Are you saying my cobbler tasted like kitty litter?” He answered back, laughing hysterically, “Well, yes!” I about died from laughing so hard! I am serious. Tears were streaming down my cheeks. The Big Lug always makes me laugh and smile. Always.

Since my blueberry cobbler was never “gritty kitty” before, I had concluded that I had under-baked it. This happens to the most seasoned of bakers. Being rushed or getting distracted in the kitchen, in my humble opinion, are the top culprits for recipe failures. Well, those reasons as well as novice bakers not reading the recipe thoroughly or making poor ingredient substitutions. But, I digress. Let’s discuss this “best ever” blueberry cobbler situation.

There are cobblers and then, well, there are cobblers. Folks will get into a complete tizzy over just what constitutes an authentic fruit “cobbler”. Some say a pastry pie crust on top is authentic (like a bottomless pie) while others insist biscuit batter dropped onto the filling is true blue. Then, there is the type of topping that is a very wet batter—like a cake batter. Ew. Not my cup of tea. I like to reserve my cake and berries combo to Strawberry Shortcake.

Finally, there is the “Lazy Day” type of cobbler dating back to the 1920s and 1930s where a custard-like cake batter is created and poured over melted butter in a prepared hot baking dish before the fresh berries are dropped in and sugar is sprinkled on top. The “Lazy Day” cobbler recipes were found in women’s magazines like Modern Priscilla. The recipes were popular because they were economical during hard times to feed large families and called for few ingredients—generally ingredients always kept on hand.

However, there is a growing faction in support of the biscuit crumble topping—a sort of pie pastry crumbled over the top giving way to the characteristic “cobbled” or “cobblestone” crackly appearance on top after baking. One thing is certain, blueberry cobbler resides in our hearts and we remain true blue to our time-tested family favorites. But, wait…not so fast.

Be prepared to have your favorite blueberry cobbler…dare I say it?…dethroned! (Haha!) Yes, I am a huge fan of Game of Thrones. So, “throne” is in the forefront of my mind right now as I write this. (Forgive me?) Any Game of Thrones fans out there? I’m obsessed. Can’t wait for next season!

As I mentioned, I have been baking my Best Ever Blueberry Cobbler for years. The resulting recipe was sort of a happy accident when I decided not to add milk or buttermilk to the biscuit topping I was preparing. (I like to tinker with recipes and feel like a scientist in my “lab”. This trait must be inherent in bakers. This, too, is an obsession…in a good way.) Instead of milk, I decided to add a beaten egg for richness, like sugar cookie richness. However, I decreased the amount of sugar (like, by a lot) and added pure vanilla extract for flavor.

Result? The most sublime blueberry cobbler I had ever made. Like, ever–even better than Best Blueberry Cobbler by Cook’s Illustrated. Seriously. Conclusion? Milk is just wrong. The more pastry-like and cookie-like a cobbler topping is, versus cake-like, the better. Way better. In my humble opinion. The delectable topping is moist and buttery yet delightfully crunchy but neither dry and/or crumbly like so many others.

This especially scrumptious biscuit topping is best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla. The scrumptious topping has a pleasant contrasting crunch to the juicy fresh fruit filling. Sometimes I adorn the topping with freshly grated nutmeg. Other times, I prepare a cinnamon-sugar topping. What’s not to love? You need more love in your life, right?

Now, for the “goosebumps” part of my story.

A few years later, in 1996, I happened upon a cookbook at Half Price Books featuring recipes from the finest restaurants in the Midwest. A fabulous find. The cookbook I am referring to is The Best of the Midwest: Recipes from Thirty-Two of America’s Finest Restaurants by Linda and Fred Griffith (1990), now out-of-print. When I came to the chapter on my native Michigan, I was captivated by the entries for Tapawingo. Tapawingo is located in Northern Michigan in the city of Ellsworth and is owned and operated by Chef Pete Peterson—one of our nation’s best chefs having studied in Paris at La Varenne. The name “Tapawingo” comes from the Indian name given to the house when it was first built which Chef Pete kept as the name for his restaurant.

In this magnificent cookbook, on page 77, I found a recipe for Rhubarb Cobbler. As an avid baker, I am always fascinated by different toppings for cobbler. I had never thought of making a cobbler with just rhubarb alone, without strawberries. However, nonetheless, I read on through the recipe and decided to try it. When I made the recipe, I substituted fresh summer peaches.

As I was preparing my fresh peach cobbler, I was astounded (like, goosebumps kind of freakish surprised). The topping recipe was eerily similar to my biscuit crumble topping. I was floored. Seriously floored. Although Tapawingo’s recipe is a bit richer as it calls for an egg yolk, when you pare down the ingredients, it is rather similar. This particular baking experience was comforting–just knowing a talented pastry chef, at Tapawingo, was thinking along the same lines when developing their recipe for Rhubarb Cobbler as I was. Talk about culinary validation.

What makes our Best Ever Blueberry Cobbler wicked good?

A glorious juicy lemon-blueberry filling made with fresh Michigan blueberries and just the right amount of sugar for sweetness and lemon zest for tartness. A unique cobbler topping best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla and a light sugar topping providing a pleasant crunch. Yes, our Best Ever Blueberry Cobbler is definitely wicked good. Bake some today. Or, as soon as humanly possible. You won’t regret it! That’s a bona fide promise.

Best Ever Blueberry Cobbler

Description

What makes our Best Ever Blueberry Cobbler wicked good? A glorious juicy lemon-blueberry filling made with fresh Michigan blueberries and just the right amount of sweetness and tartness. And, a unique cobbler topping best described as a delightful combination of pie pastry, a buttery fluffy biscuit and a rich, shortbread sugar cookie with a whisper of vanilla and a light sugar topping providing a pleasant crunch. Yes, our Best Ever Blueberry Cobbler is definitely wicked good. Bake some today. You won’t regret it! That’s a bona fide promise.

Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.

Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Recipe Notes

Tips

For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices.

Variations

For Eggless Option: Simply substitute 2 to 4 tablespoons nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe. Start with adding 2 tablespoons (along with vanilla extract) and then add desired amount of milk up to 4 tablespoons as needed. Gently toss into flour mixture with a fork until moistened and dough starts to hold together. Continue with recipe as directed.

For Vegan Option: Substitute 4½ tablespoons (54 grams) organic palm shortening, such as Spectrum®, and 1½ tablespoons (21 grams) coconut oil for the 6 tablespoons unsalted butter called for in recipe. (This is Wicked Good Kitchen’s favorite ratio to use when substituting tropical fats for butter in baking.) Alternatively, use your favorite vegan butter substitute. Then, simply follow directions above for Eggless Option and use your favorite nondairy milk to replace the egg called for in recipe.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Stacy, this really does look like the best cobbler I’ve ever seen! It’s absolutely oozing sweet berries, and I love the crumbly biscuit topping. Such a fabulous recipe for summer entertaining. I love it, and would love to try it soon! Thanks for sharing, and for always leaving such nice comments on my blog. 😉

Thank you, Dalila! You are the sweetest. I cannot express enough how much I appreciate you taking the time to visit my blog and share your thoughts. This is my hubby’s favorite cobbler out of all the cobblers and crisps I make. It is so easy breezy, too. With fresh berries, it is smashingly good! Let me know how you and your hubby like it. Meanwhile, happy berry baking!

Hi there, Betty! Thank you for writing with such a good question. Yes, frozen blueberries may be substituted using our recipe for Best Ever Blueberry Cobbler. However, I have some tips for you. Be sure to do the following: 1) do not thaw the blueberries first, 2) remove as much of the icy crystals you can (if they exist) from the frozen blueberries before using and 3) be sure to evenly distribute the flour and sugar mixture with the blueberries in your baking dish before adding the crumbled topping. This will allow the sugar to dissolve and the flour to work its magic in thickening the berry juices. Also, know that you may need to add a few more minutes of baking time to the recipe due to using frozen blueberries. Look for the visual cues of bubbling juices and be sure to cover the baking dish with aluminum foil to prevent your topping from getting too browned due to the additional few minutes of baking time. I hope that I have answered your question thoroughly and completely. Thanks again for writing, Betty, and happy cobbler baking!

Thank you, Crystal! So nice to see your smiling face in my comments section! You will LOVE this cobbler. It is nice and juicy without being runny. (Big difference.) Cobblers should be juicy and not thick and “gooey” as you mentioned. Thanks again for stopping by and happy baking!

My boyfriend and I just took a vote and decided that this will be served at the 4th of July party with his family this year. We’ll do a little cheat day and make your gluten free version. 🙂 I’m not sure I can wait that long to make it though. YUM!

Thank you, Anne! Wow, I feel honored you’ve selected my blueberry cobbler to be featured at your 4th of July gathering! It is truly fabulous–especially when blueberries are fresh and in season. One word of warning…depending on how many people (read: men) you plan to serve, you may decide to make two. It is irresistible and peeps will probably want a generous serving. If you serve it with ice cream, you can get away with more servings. As for C4C, it has never let me down in my gluten free baking. If you have your own dependable blend, it should work very well in the topping. Happy baking, girl! xo

Thank you, Ashley! I hope you and your friends enjoy this blueberry cobbler. The secret really is the fabulous buttery biscuit crumble topping which is so suitable to converting gluten free. Happy baking!

Thank you, Steph! So happy to have found your blog and I look forward to sharing more recipes with you. In fact, I am busy right now working on my next post that you may like…Very Berry Strawberry Cobbler! It is made with the very same buttery biscuit crumble topping and I share my secrets for an especially scrumptious filling. I hope you will check it out later today! Thanks again and happy summertime berry baking!

I was looking for something to make with the ton of fresh blueberries that I had just picked at my friend’s farm, and I came across this recipe on Pinterest. I made it this past weekend for Father’s Day, and it was delicious!!! The whole family loved it and my husband said that it was the best blueberry cobbler he ever had! He has already requested that I make another one! 😉 Thanks for sharing this yummy recipe!

Thank you, Nancy! And, my pleasure. I’m so happy you and your family enjoyed my blueberry cobbler recipe. It truly is the “best ever” and men really do love it! Requests for a repeat performance always confirms a winning recipe. It is so easy to make and always impresses guests. Once again, thank you for stopping by and sharing your results. I cannot express enough how much I appreciate it! Meanwhile, happy summer berry baking! P.S. Just posted my Very Berry Strawberry Cobbler recipe and I hope you will try it as well!

Hi there, Dawna! To answer your question… Yes. Frozen blueberries may be substituted. However, be sure to 1) do not thaw the blueberries first, 2) remove as much of the icy crystals you can (if they exist) from the frozen blueberries before using and 3) be sure to evenly distribute the flour and sugar mixture with the blueberries in your baking dish before adding the crumbled topping. This will allow the sugar to dissolve and the flour to work its magic in thickening the berry juices. Also, know that you may need to add a few more minutes of baking time to the recipe due to using frozen blueberries. Look for the visual cues of bubbling juices and be sure to cover the baking dish with aluminum foil to prevent your topping from getting too browned due to the additional few minutes of baking time. I hope that I have answered your question thoroughly and completely. Happy summer berry baking!

I’m going to make this tonight. I was planning on making strawberry shortcake, but the local orchard is all out of strawberries, but had gorgeous local blueberries-so I bought two pints (hopefully that’s enough). It looks amazing. I’m a pretty good baker (though I steal other people’s recipes and sometimes tweak them a bit), so hopefully it turns out! I’m glad I stumbled upon it:)

My husband and I made this the other night. It was the BEST cobbler we have ever had! I had been looking for a cobbler that actually had a crispy topping and this is it. We halved the recipe since it is just the two of us and added blackberries because we didn’t have quite enough blueberries. Absolutely our go to recipe from now on. Thank you for posting this recipe!

Thank you, Ashlee! I truly appreciate you stopping by to let me know how much you loved my blueberry cobbler recipe. You’re THE BEST! This cobbler is my hubby’s absolute favorite. And, I bet those blackberries (love them) made it even more scrumptious. It is comments like yours that keep us food bloggers inspired. Thanks again for dropping by, providing feedback and inspiring me! xo

Oh my, look at how amazing this is! I have so many blueberries right now so this is a perfect match! I can’t wait to taste this cobbler, thanks for sharing!Pamela @ Brooklyn Farm Girl recently posted…Cauliflower Harvest

Picked blueberries on Saturday and was looking for a cobbler recipe to try. Got a late start on making this today, so it came out of the oven at 10:15 pm. Waited 20 minutes for it to cool. Served it with a scoop of vanilla ice cream. This was truly the best blueberry cobbler I’ve ever made and tasted! My family agrees. Not too sweet and the lemon zest was perfect. I followed the recipe exactly. I don’t have a pastry blender, so I used my fingertips. I baked it in a 9×13 Pyrex dish. This will be my go-to recipe. Thank you for sharing!

Thank you, Leslie! I appreciate that you took the time to write and provide feedback on my blueberry cobbler recipe. And, I’m thrilled you and your family enjoyed it and that it is now your go-to recipe for blueberry cobbler. You did everything right with no substitutions (at least for the first go ’round), used your fingers to work in the butter for the topping and used a 2-quart baking dish as specified in the recipe (by using your 9×13-inch baking dish) to bake the cobbler in. Pat your cheffy self on the back! Once again, thank you for dropping by and for providing feedback. It is comments like yours that keep us food bloggers inspired. Thanks again for dropping by, providing feedback and inspiring me further!

My daughter has requested this for her birthday “cake” and I need to make a double batch. I was wondering if you’ve tried making this with frozen blueberries. Summer is winding down here in Oregon and fresh blueberries aren’t as readily (aka cheaply) available. I have a great resource for IQF blueberries though. Do you think it would work out okay? I don’t want to end up with “gritty kitty”. LOL

Hi there, Leslie! To answer your question… Yes. Frozen blueberries may be substituted. However, be sure to 1) do not thaw the blueberries first, 2) remove as much of the icy crystals you can (if they exist) from the frozen blueberries before using and 3) be sure to evenly distribute the flour and sugar mixture with the blueberries in your baking dish before adding the crumbled topping. This will prevent “gritty kitty” and allow the sugar to dissolve and the flour to work its magic in thickening the berry juices. 😉 Also, know that you may need to add a few more minutes of baking time to the recipe due to using frozen blueberries. Look for the visual cues of bubbling juices and be sure to cover the baking dish with aluminum foil to prevent your topping from getting too browned due to the additional few minutes of baking time. I hope that I have answered your question thoroughly and completely. Meanwhile, happy birthday wishes to your daughter! Please tell her that I feel honored that she selected my recipe for Best Ever Blueberry Cobbler as her birthday “cake”. Have a lovely summer birthday celebration! And, happy baking!

Hi Stacy. Just wanted to report back that your recipe works great, even with frozen blueberries. Baked it as directed, but then I added foil around the edges and baked for an additional 15 minutes. My daughter LOVED it!

Stacysays

Thank you, Leslie! I appreciate that you took the time to drop by and share your results when using frozen blueberries in this recipe with me and other readers. I’m so glad everything worked out with the bake time and that your daughter enjoyed her blueberry cobbler “birthday cake”! Once again, thank you!

Thank you, Tracy! About the gluten free option…supporting the gluten-free community is a passion of mine. Many feel so lost or miss their favorite foods terribly. I’m only happy to help out with recipes and options. Thank you for stopping by, m’lady! I must check out your blog! xo

Hi it is my first time checking out your site, but I am so impressed. I took some liberties with your recipe. First, I used peaches and raspberries, and I made the gluten free option…but oh my gosh it smells good. It just finished baking and I’m so excited to take it to the cookout I am going to for the fourth! You are right it smells just like a vanilla cooking when it is baking, Thank you for the awesome recipe!

Thank you, Stephanie! And, yes…of course. You can definitely change things up with the fruit for the filling. I am thrilled you are happy with the recipe. The topping is truly different than other recipes for cobblers, but incorporates the best from pie pastry, biscuits and shortbread sugar cookies. Once again, thank you!

Thank you, Clare! I appreciate you taking the time to comment and support “Best Ever Blueberry Cobbler”. I’m thrilled that you and your guests enjoyed the blueberry cobbler. You ROCK! Once again, thank you!

Hi Stacy!
This sounds delicious! Do you think I could make a mixed berry cobbler by using a combination of raspberries, blueberries, and blackberries? We always have those 3 kinds of berries in the house, and I’d love to try it with all 3 kinds. What do you think?
Jody

Hi there, Jody! Thank you for the compliment, I truly appreciate it. To answer your question, you most certainly can do a mixed berry cobbler. In fact, I have a mixed berry crisp recipe that I will be posting this summer. The one thing you need to concern yourself with, as always when baking with berries, is to consider the amount of juices each berry provides and if they need a bit of help with thickening. Blueberries do not need as much help as other berries, of course. If you already have a tested, tried and true mixed berry filling recipe you are happy with, you should have no trouble using this cobbler recipe for the topping. Otherwise, you will need to add more flour, cornstarch or tapioca for thickening to help the blackberries and raspberries along. Thank you for stopping by and happy summer berry baking!

Thank you, Alyssa! So glad you enjoyed this recipe. It is a summer staple in our house. I appreciate you stopping by and for sharing your story. It happens, doesn’t it? We find ourselves fixated on making our favorite berry dessert on certain summer evenings, and, if it’s too late to consider preparing and eating dinner, well…truth is, we are just as satisfied without it! This has definitely happened in our house! Thanks for sharing your story and for stopping by!

I made the cobbler and my family loved it. I have an event coming up and I want to bake the cobbler, but I have to make it the evening before. Have you tried making it 24 hours ahead and warming the cobbler?

Thank you for stopping by, Donna! To answer your question… Yes. We have made the cobbler one day in advance. However, we warm ours in the microwave. The cobbler is just as delicious as the day it is baked. However, it will be just a tiny bit less crisp as the juices will be absorbed just a bit by the topping. Everyone will still enjoy it. Thanks again for dropping by and I hope I have answered your question thoroughly and completely. Happy baking!

I used blackberries, imitation sugar and oats instead of blueberries, sugar and flour. I added a little extra butter and blended the oats until they were completely combined. I am in the process of making them now, so I hope they turn out ok considering the improvising of your 20-year-old recipe!

Hi there. The recipe looks awesome with a lot of folks backing it up as the best cobbler ever. My question is what do you think the least amount of sugar that can be used as I a have diabetes. I usually adapt recipes to 1/4 the amount of sugar with 3/4 or less artificial sweetener. I do not like overly sweet things so usually sweeten a bit less. I realize the sugar in your recipe serves two purposes of sweetening and carmelizing.
Thanks

Thank you for writing with your important inquiry. I, too, must watch my sugar intake. In fact, I was once diagnosed as a pre-diabetic but have since reversed my condition. And, I dislike using artificial sweeteners as they are not healthy for us. In my all-natural baking, I use agave nectar whenever possible as it is low glycemic. Are you in Canada? (I noticed your email extension.) If so, you may want to try a product available in your area, and one which I really like, called Swerve. Swerve is all natural, zero calories, non-glycemic, non-gmo and made with an all-natural sugar alcohol called erythritol. It is also certified kosher and has no aftertaste. There are many wonderful sweet treat recipes available at their site as well.

Mind you, I have not tried this. But, if you would like to use sugar in the recipe, but wish to cut down, you could achieve this by using part sugar and part Swerve in a ratio you feel comfortable with. If you are adventuresome in the kitchen, and feel confident about my recommendation of using Swerve (I am not a paid spokesperson), go ahead and replace the sugar in my recipe in a 1:1 ratio. Swerve truly works in recipes in a cup-for-cup replacement. There is even a Cherry Crustless Pie recipe at their site authored by a blogging friend. As you will see by visiting the link, the recipe has a lovely filling that thickened well during baking. I honestly think you will have success with your baking using my recipe and Swerve as an all-natural sugar replacement.

Hi Stacy,
Wow…thanks for you quick reply. Yes, I am in Canada. I will have a look for ‘Swerve’ and give it a taste. To date, I have tried a number of sweetening agents and have yet to find one that doesn’t taste good to me. Stevia may be natural but tastes weird to me, Xylitol is sweet but to have it taste like sugar sweetness one has to use a lot of it. It can cause gastro discomfort. I don’t like Splenda. Agave does have a lower glycemic index than refined sugars, and its carbohydrates are less likely to raise the blood sugar quickly but it can raise glucose levels. It is not a “free” food but, under proper medical monitoring, using it as a substitute for sugar may broaden dietary options for many diabetics. Some sweeteners can’t be used in baking as they chemically change. So….my search continues for a good natural sweetener. I’ll check at my nearest health food store for Swerve. Thanks so much for your response.

My pleasure, Lin. And, you are correct on all counts. With Swerve, you need not be concerned about chemical changes, as Swerve is all-natural, or gastric upset. Best of luck to you in locating and baking with Swerve! 🙂

Thank you, Amy! I’m so glad you tried my recipe for Blueberry Cobbler and it was a hit with your family. Excellent pairing with the Lemon Sherbet, by the way. An irresistible combo! My pleasure, girl. Thanks for stopping by and for sharing your positive feedback with me and my readers. Have a wonderful week!

I am going to make the gluten free version this weekend for a barbeque. But blueberries aren’t in season so I think I’m going to use Peaches! But I also want to use GF rolled oats in the crumble. What’s your suggestion for the oats, just add to the topping according to my liking, or should i subtract some GF flour also to avoid the topping becoming too dense or heavy?

Hi there, Erica! You can certainly use frozen blueberries if you wish. You will just need to adjust your baking time. Peaches are wonderful with this biscuit crumble topping! As for the rolled oats, be sure to use certified gluten free (such as by Bob’s Red Mill) if you will be serving those with Celiac disease. This will ensure there is no cross-contamination with gluten. As for how much to use, I would suggest going by your instincts on how the crumble feels when you are working with it. Measure out the flour and use most of it, then use the amount of oats you wish to use. If you feel you need more flour, sprinkle it in gingerly so you don’t add to much which would create a dry topping. The topping should feel moist in your hands. Meanwhile, I hope that I have answered your question. Good luck and happy gluten free baking!

Hi there, Fran! Thanks for stopping by. To answer your question… Yes, you could prepare the topping the night before and keep it covered well in the refrigerator. It would be similar to keeping rolled pie pastry refrigerated until assembling and baking. Since this recipe relies on baking powder (double-acting), there will be enough rise during baking from the heat of the oven. And, yes…you can certainly bake the cobbler in advance in the morning then serve for dessert after dinner. This cobbler is insanely good even after refrigerating and having as leftovers the next day and heated in the microwave. I hope that I have answered your question thoroughly and completely. Thanks for dropping by and… Happy Thanksgiving!

Oh my goodness..I’d do just about anything for this cobbler right about now!! Love the gluten free option (especically for my brother who has Crohn’s disease and just went gluten free)Ashley @ Wishes & Dishes recently posted…Sour Cream Chicken Enchiladas

Thank you, Ashley! You will love this cobbler. Meanwhile, I’m so sorry to hear about your brother and his Crohn’s disease. I hope you make this cobbler this spring or summer for him. Thanks for stopping by!

Hi there, Eva! My pleasure. I was happy to share this recipe. You’re going to love it! To answer your question… Yes, I have made this cobbler using other fruits. 🙂 As I mentioned in the article portion of my post, I have made it with peaches. Also, I have a strawberry version here on the blog, Very Berry Strawberry Cobbler. With strawberries, special attention had to be focused on getting the fruit filling thickened enough during recipe development because strawberries are so juicy. Read through my article as I explain my secrets to working with strawberries in a cobbler. With the addition of rhubarb, your cobbler will be smashingly good! I hope that I have answered your question thoroughly and completely. Thanks for stopping by and happy berry baking!

Thank you, Laura! You will love this recipe, even making it is fun. Yes, you would have to make 1 1/2 recipes for a 9×13-inch baking dish. Be sure the sugar is evenly distributed throughout the dish. If there is too much in the center, it will not cook thoroughly and the sugar granules will not properly dissolve. You may need to adjust your baking time just a bit. Watch for the fruit to bubble and a nice golden brown topping. If it is browning too much, cover with foil during the last 10 to 15 minutes of baking or so. Thanks for dropping by and happy cobbler baking!

Hi there Stacy,
I was on a mission….Today, my co-worker turns 55, and I am making the meal she requested; fried chicken and dumplings. (I am working on a name that bests describes how I am putting it together) and, in my search to find the most amazing cobbler…… I found you, and your cobbler recipe. I want you to know that I really enjoyed not only reading your blog, but I loved the pictures you posted as well. Your blog just pulled me in, and the next thing I knew my mouth was watering. So I am looking no further; I have found the recipe I will use; yours!!! Right now it is after 1 am, and I have my first batch of chicken and dumplings ready to add the dumplings. I will come back and post after I make your recipe. I am so excited to see the reaction from the faculty and staff. Thank you for sharing you . I feel blessed…..

Hi there, Tamra! Thank you for writing. I am truly sorry for the tardy reply. I have been away from blogging for several months due to illness. Thank you for the compliments on my blog and the Blueberry Cobbler recipe. You are so very kind to make homemade Fried Chicken and Dumplings for your co-worker! I hope everyone had a great time at the party and that you all enjoyed the cobbler. It is an all-time family favorite! Thanks again for writing, my friend. Warmest wishes to you and yours for a Happy New Year!

I was wondering if this recipe will work with frozen blueberries? I want to make it for Easter Sunday and we are in a high desert mountain town that isn’t necessarily bursting with fresh blueberries?! Any suggestions??

Hi there, Susan! To answer your question… Yes. Frozen blueberries may be substituted. However, be sure to 1) do not thaw the blueberries first, 2) remove as much of the icy crystals you can (if they exist) from the frozen blueberries before using and 3) be sure to evenly distribute the flour and sugar mixture with the blueberries in your baking dish before adding the crumbled topping. This will allow the sugar to dissolve and the flour to work its magic in thickening the berry juices. Also, know that you may need to add a few more minutes of baking time to the recipe due to using frozen blueberries. Look for the visual cues of bubbling juices and be sure to cover the baking dish with aluminum foil to prevent your topping from getting too browned due to the additional few minutes of baking time. I hope that I have answered your question thoroughly and completely. Happy spring and summer berry baking!

I made this for Thanksgiving and it was fantastic. I substituted Namaste GF flour and followed the recipe except- I did use frozen blueberries…Thawed, then just put them into the baking dish using a slotted spoon. Great flavor, everyone loved.

Thank you for writing, Amy! I’m so glad you were thrilled with this recipe for Best Ever Blueberry Cobbler and that you enjoyed it when making it gluten free. You are a very smart baker by thawing the blueberries and for slightly straining them with a slotted spoon to not overwhelm the filling with excess moisture. Perfect! Thanks again for writing and best wishes for a holiday season that is both merry and bright! 🙂

So so blown out of the water great! i just made this following the Gluten free version. Goodness gracious Delicious. My whole family loved it. Even my brother who is the toughest food critic. Thank yo so so much for sharing this treasure. Lots of love Melissa Faith

good evening,
I am wondering if I can use frozen berries in this recipe? I have used this recipe this past summer and it is fabulous, we had fresh British Columbia blackberries. amazing.
I am cooking for a group of about 60 at the end of the month and am really wanting to make this but my only option would be frozen berries if possible.
Thank you in advance for your time.
Angela

Hi there, Angela! Thank you for writing with such a good question. Yes, frozen blueberries may be substituted using our recipe for Best Ever Blueberry Cobbler. However, I have some tips for you. Be sure to 1) do not thaw the blueberries first, 2) remove as much of the icy crystals you can (if they exist) from the frozen blueberries before using and 3) be sure to evenly distribute the flour and sugar mixture with the blueberries in your baking dish before adding the crumbled topping. This will allow the sugar to dissolve and the flour to work its magic in thickening the berry juices. Also, know that you may need to add a few more minutes of baking time to the recipe due to using frozen blueberries. Look for the visual cues of bubbling juices and be sure to cover the baking dish with aluminum foil to prevent your topping from getting too browned due to the additional few minutes of baking time. I hope that I have answered your question thoroughly and completely. Thanks again for writing, Angela, and happy cobbler baking!

First of all I am a cobbler aficionado! LOL! I’ve tried so many different cobbler recipes, and I have to say, this is truly the BEST! I’ve served it to company many times and everyone loves it. It’s perfect in every way! Thank you for sharing such a marvelous recipe!

Thanks for writing, Dawn! I am so glad that you and your party guests enjoyed this recipe for Best Ever Blueberry Cobbler as much as we do at our house. It is truly a special cobbler recipe that we make every summer. Thanks again for writing and happy baking!

I tried this recipe today and hands down, this is the best blueberry cobbler I’ve had! Thanks for this awesome recipe! The blueberries were sweet but not too sweet, the topping is a great texture; like a cookie and cake and biscuit all in one! I will definitely make this again!

Thank you so much for sharing this recipe. We tried it and it is SO good! I used frozen blueberries, since fresh aren’t really out at an acceptable price yet, and it turned out just fine. I love that the topping isn’t soggy and mushy like some cobblers. I took it to someone’s house for dinner and everyone had seconds, which is a definite sign of success!

Hi there, Lisa! My pleasure. Thank you for writing and sharing your experience with my recipe for Best Ever Blueberry Cobbler. It is a family favorite and I am beyond thrilled that everyone enjoyed it over at your house. 🙂 Thanks again for writing and happy springtime baking!

I made something like this recipe this evening. I used gluten free flour and also a dairy free butter. I may have used too much lemon zest. Next time I think I’ll do it without the cinnamon and nutmeg on the top, but the filling reminded me a lot of the cobbler my mom made when I was a kid.

Hi there, Kimberly! Thank you for taking the time to write and share your experience with my recipe for Best Ever Blueberry Cobbler. Everyone just loves this recipe! It’s so easy, too. Yes, just adjust the recipe to your tastebuds and consider the sprinkle of spices as optional. Thanks again for writing, Kimberly. Have a wonderful spring and summer enjoying homemade blueberry cobbler!

Wow! Thank you, Becky! I am beyond thrilled that you all love this recipe for Best Ever Blueberry Cobbler as much as we do at our house. It’s insanely good, isn’t it? This weekend, I am conducting the final tests for my Blueberry Pie Filling, Blueberry Pie and Blueberry Tart recipes. Coming soon to the blog is my recipe for Blueberry Pie Crumble Bars. Hopefully, I can get these recipes, along with my Fresh Strawberry Pie recipe, posted before the 4th of July for everyone. This coming week is tart cherry picking and I hope to get my updated tart cherry recipes posted soon as well. Blueberry season is here and I am so glad you are enjoying it! Happy summer and happy baking!

Hey there, R! Thank you for writing with such a great question. Generally, you can substitute different berries (and even other fruits like fresh peaches) for this recipe for Best Ever Blueberry Cobbler. However, with that said, you will need to make sure that there is slightly more blueberries than the juicier berries like raspberries and blackberries as blueberries have good fiber that will help thicken the cobbler—that is, if using this recipe as written with 3 tablespoons flour for thickening. If not, and you are using mixed berries to include a few different juicy berries in the mix, then you would need to add a little bit more flour such as 1 tablespoon extra (for a total of ¼ cup flour per 6 cups of berries, fresh or frozen). Keep in mind that you may need to increase the baking time a bit, such as 50 to 55 minutes or so until the juices bubble. Also, please keep in mind that this is a general guide as I have not tested this recipe yet. If you do make a mixed berry cobbler with these guidelines, along with my topping recipe, please let me know how it turns out. 🙂 Thanks again for writing, good luck and happy summertime baking!

Such a lovely recipe! My husband has really lost his tolerance for anything overly sweet, so this looked like a good compromise for his birthday celebration. I did make one change since I no longer use white granulated sugar for most baking, especially berries. So, organic raw cane sugar was substituted (I really like it for all my pie recipes!) He loved it and so did everyone else. Will definitely be making this again!

Thank you, Glory! I am beyond thrilled that you and your husband enjoyed this recipe for Best Ever Blueberry Cobbler. It is phenomenally good and everyone that tries it states that it is the very best. As for the organic pure cane sugar, I couldn’t agree with you more—especially when baking berry and cherry pies! In fact, organic pure cane sugar is all I use now in my baking recipes and I really enjoy the 365® Everyday Value brand by Whole Foods Market®. I really enjoy all of their sugars…brown sugar and powdered sugar (because they do not use cornstarch, but tapioca starch). All of my recipes will be featuring organic ingredients whenever possible as each gets updated along with new images. Meanwhile, I hope you will drop by for my soon to be published blueberry and tart cherry recipes. As I mentioned to Becky (earlier today regarding this recipe), this weekend, I am conducting the final tests for my Blueberry Pie Filling, Blueberry Pie and Blueberry Tart recipes. Coming soon to the blog is my recipe for Blueberry Pie Crumble Bars. Hopefully, I can get these recipes, along with my Fresh Strawberry Pie recipe, posted before the 4th of July for everyone. This coming week is tart cherry picking and I hope to get my updated tart cherry recipes posted soon as well. Blueberry season is here and I am so glad you are enjoying it! Happy summer and happy baking!

Hi there, Laura! Thank you for writing with such a great question. Yes, you certainly can use this recipe for Best Ever Blueberry Cobbler to make a great Blackberry Cobbler. Simply substitute the berries (in the same quantity, of course) and then add a bit more flour for thickening since blackberries are very juicy and do not have as much fiber as blueberries do which helps aid in thickening. I would recommend adding an extra tablespoon or 2 of flour to the filling (for a total of ¼ cup or 5 tablespoons flour per 6 cups of berries, fresh or frozen). It all depends on how juicy or thick you like your berry cobbler. Keep in mind that you may need to increase the baking time a bit as well, such as 50 to 55 minutes or so until the juices bubble. To prevent over-browning of the topping, just follow the recipe directions and cover the baking cobbler with a sheet of foil during the last several minutes or so of baking. In this case, about 25 to 30 minutes. Please keep in mind that this is a general guide as I have not tested this recipe yet for the blog. (However, I will be soon!) Thanks again for writing, Laura. 🙂 Good luck and happy summertime baking!

Hi Stacy,
Just stumbled onto your site, and made this cobbler for a special Father’s Day dinner. I doubled the recipe and put it in a 9×13 baking dish. The only change I made was to squeeze the lemon over the filling after I zested it, which added a bit of tartness to the sweet. Everyone thought it was so delicious, and I agree with you that the topping is just right. Thanks for a great recipe!

Hi there, Cyndi! My pleasure. 🙂 Thank you for writing. I am thrilled that you had a great experience making my recipe for Best Ever Blueberry Cobbler for your Father’s Day celebration. Also, thank you for sharing how you prepared it (by doubling the recipe and baking in a 9×13-inch baking dish) to please a crowd and by adding the lemon juice for an Extra-Lemony Blueberry Cobbler. Thanks again for writing and happy summertime baking!

Hi, Stacy…I made this blueberry cobbler today and WOW AWESOME!!! I cannot say enough about it. It tastes so good. I will keep this recipe and use it again. I made it exactly as you did, the only thing I did not have is a pastry blender, so I just used a couple of knives. Thank you for posting it. All I can say is yummy…

Hi there, Nickie! My pleasure. Thank you kindly for writing and sharing your positive experience with my recipe for Best Ever Blueberry Cobbler. Everyone just LOVES this recipe! I’m thrilled that you enjoyed the recipe and that you used the perfect technique sans pastry blender. In a pinch, two knives work perfectly! Thanks again for dropping by and have a wonderful summer baking with fresh berries!

Hi! Making these tomorrow and had two quick questions. One how high do the sides of the pie plate have to be? I mostly have 9 inch plates but may have ten inch glass ones with an inch and a half side probably. I have a quiche/tart pan but it has a removable bottom and not sure the sides would be high enough. Second question is if I’m going to make two would you recommend baking at the same time or separately? Thanks!

Hi there, Jen! My pleasure. Thank you for writing. To answer your first question, this recipe for Best Ever Blueberry Cobbler calls for a 2-quart baking dish or a 10-inch pie plate and I state that I like to use my 10-inch CorningWare™ Quiche/Pie Plate that has shorter sides than a standard pie plate under 2 inches, about 1 1/2 inches. Generally, an oblong 2-quart baking dish measures about 7 x 11 inches with 2-inch high sides. These sizes are ideal baking dishes since this recipe calls for 6 cups of blueberries which will cook down. You should be good to go with your 10-inch glass pie plates. However, I would not recommend a baking pan with a removable bottom which would cause leakage and would be unsafe in your oven – not to mention causing a big mess. To answer your second question, I would not recommend baking two cobblers at once – especially with this recipe. The sugar needs to fully dissolve and the thickener (in this case, flour) needs to reach a high enough heat to thicken properly with the sugar and juices from the berries. The placement of the oven rack, position of the baking dish and the hot oven air circulating around it, is essential for a successful bake. Meanwhile, I have updated the recipe to include the sizing of a typical oblong baking dish as a helpful note to you and other readers. Thanks again for writing, Jen. 🙂 I hope that I have answered your questions thoroughly and completely. Happy summertime berry baking!

This is the most amazing desert I have ever put in my mouth. Thank you for all your time and effort in perfecting this recipe!!! Wow it is so good. I even made it vegan by subbing coconut oil for butter and coconut milk for egg. Turned out fabulous.

Thank you, Kori! My pleasure. I greatly appreciate you taking the time to write and share your positive experience with my recipe for Best Ever Blueberry Cobbler. Everyone who tries it just loves it! I love how you made it vegan by substituting coconut oil for butter and coconut milk (pure genius!) for the egg. I am beyond thrilled that this turned out fabulous for you. Thanks again for writing and sharing your experience with me and fellow readers. 🙂 Happy summertime vegan baking with fresh berries!

I was searching for the perfect BB cobbler recipe. I followed every step and suggestion. It’s more involved than most but still easy to make. It came out perfectly and was a huge hit!!! This will be my go to cobbler for any fruit from now on. No need to look further

Hi there, NH! My pleasure. Thank you for writing. I greatly appreciate you taking the time to write and share your experience with my recipe for Best Ever Blueberry Cobbler. I am thrilled that you enjoyed it and that it was a huge hit. Also, you are spot on that this recipe is still easy to prepare. If you can whip up a batch of homemade biscuits, you can whip up this special cobbler recipe in no time. Thanks again for writing and happy summer berry baking!

Hi there, Angie! Thank you for writing. To answer your question, you sure can. The topping is made similarly to traditional biscuits and, as most bakers know, there are no eggs called for in traditional biscuit recipes. Therefore, all one needs to do is add a little milk to substitute for the egg called for in this recipe for Best Ever Blueberry Cobbler. The milk can be either dairy or nondairy. Over the weekend, I tested both an Eggless Option as well as a Vegan Option and both turned out fabulously. Today, I updated the recipe. Simply check the Recipe Notes section to find these variations. Thanks again for writing, Angie. I hope that I have answered your question thoroughly and completely. Meanwhile, I hope you will enjoy this recipe and take advantage of glorious fresh blueberries during these last sweet days of summer. 🙂 Happy baking!

Hi there, Melissa! Thank you for writing with such a great question. Yes, you certainly can prepare this scrumptious recipe for Best Ever Blueberry Cobbler and then reheat it the next day. At our house, we leave the cobbler out at room temperature and covered. The next day, we heat the cobbler in a preheated 350ºF oven for about 15 minutes. Thanks again for writing, Melissa. I hope that my reply has been helpful to you. Warmest wishes to you and yours for a holiday season that is both merry and bright!

I found your blueberry cobbler recipe on Pinterest and made it Tuesday night as a Thanksgiving dessert test run. (I’m a novice baker and this was my first cobbler.) It was a big hit! I followed your instructions re:frozen blueberries and it turned out great even without using fresh berries. The family agreed that it was even better the next day after it “settled.” Thanks for posting this recipe and for the helpful tips as well. Happy Thanksgiving!

Hi there, Jessica! My pleasure. Thank you for taking the time to comment and share your experience with my recipe for Best Ever Blueberry Cobbler. I’m thrilled that you found the recipe over at Pinterest and are making it for Thanksgiving Day dessert. It truly is a fabulous recipe. For novice bakers, it is easy peasy yet yields impressive results. If you can whip up a batch of biscuits, you can certainly make this cobbler and everyone will think you are a rock star baker. 🙂 Thanks again for writing, Jessica. And Happy Thanksgiving to you as well!

Welcome to My Kitchen

My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!